Name: Chicken Tagine with Fennel and Olives
Yield: 4 Servings
Ingredients: 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon fine sea salt; 1/4 teaspoon cayenne pepper; 6 skinless boneless chicken thighs (1 1/2 pounds); 2 tablespoons olive oil, divided; 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices; 2 cups low-salt chicken broth; 2 tablespoons fresh lemon juice; 1/2 cup pitted brine-cured green olives, quartered lengthwise; 1 cup coarsely chopped fresh cilantro

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Brown the meat first for better flavor in this chicken tagine recipe.

Recipe notes